Bavarian Chowder-Cabbage - cooking recipe

Ingredients

1 lb. knockwurst sausage, cut in 1-inch pieces
2 c. diagonally sliced carrots
1/4 tsp. caraway seed or more
2 Tbsp. butter or oleo
2 cans cream of celery soup
1 soup can milk
1 soup can water
1 small onion, sliced or chopped
3 c. cabbage, shredded

Preparation

In a large heavy pan, brown and cook sausage. Drain grease. Cook carrots and caraway in butter until tender.
Stir in remaining ingredients. Bring to a boil. Reduce heat and simmer until cabbage is tender, stirring occasionally.
Serves 6 to 8. Serve with corn bread!